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Regional foods from Ghent that pair well with Renard

15 May 19

Find a list of great local products from Ghent that pair well with one of our drinks. Get inspiration, or try some of the recipes!

Gandaham

Ganda Ham is a cured ham made from high-quality pork. The hams are salted in a traditional way and dried according to an age-old tradition. Depending on the size of the hams, the production process takes at least 10 months. The name ‘Ganda Ham’ is derived from the original Latin name for Ghent. Chef Herbert Robbrecht created a dish with Ganda ham, asparagus and saffron, that would pair great with Victor Renard.

Callas confiture

Founder Karen Depoorter was tired of too sugary or jelly-like confitures and jams she found in stores, so she decided to make her own! Karen went on a pursuit for genuine fruity and original recipes that turned this product into anything but common and bland. Callas Confiture is now known for quality, original recipes and special taste creations. Try Karen’s recipe for baked turbot and red onion confit, which would match perfectly with our own Armand Renard!

Not up for cooking? Our partner, cheese affineur Van Tricht, offers unique pairings with cheeses and some flavours of Callas Confiture, which would match perfectly with Julien Renard. Visit their shop in Antwerp to get all the details.

Feeling extra adventurous today? Scoop one teaspoon of apricot-orange blossom confiture in a champagne glass and add half a bottle of Armand Renard. Great aperitif!

Tierenteyn

In 1818 Petrus Tierenteyn started his famous mustard production. His son Ferdinand and other Tierenteyn descendants respected the history and kept the tradition of quality, tradition and craft. Visit their website for some inspiration! For example, their recipe for baked pigeon with broad beans and green herbs accompanied by a sauce of Tierenteyn mustard, would go very well with Victor Renard.

Breydelspek

Forty years ago, Breydel hams and bacon were first baked in an oven brought by the Americans during the liberation of Ghent. Since then, Breydel stands for uniquely baked craftsmanship, with nice spicy tones. Breydel organises loads of workshops and tasting moments where you can discover their products and get some inspiration. We decided to keep it simple, and created a simple Breydelspek sandwich with cabbage and blue cheese dressing, the perfect match for Julien Renard.

La Confiance Speculoos

Something for the sweet teeth among us: a unique speculoos, based on a family recipe from 1924, made with real butter and carefully selected spices. This typical Belgian cookie can be enjoyed with any of our drinks. You can also make a crumble with the speculoos and some walnuts. Add ice cream and Julien Renard, and you’ve got the perfect dessert.